-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
320
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Dinner
- Allergens:soy,gluten
- Seasons:
- Cuisines:
- Courses:
Recipe Description
These Teriyaki Glazed Vegan Meatballs are a delightful combination of texture and flavor, crafted with care to satisfy both vegans and non-vegans alike. Made with a rich blend of plant-based ingredients, these meatballs boast a tender, juicy interior while being enveloped in a perfectly balanced, sweet, and savory teriyaki glaze. The flavor profile is further enhanced by the addition of traditional Japanese seasonings, delivering a complex taste experience that is both comforting and exotic. Ideal for a cozy dinner or as an impressive appetizer at gatherings, these meatballs are an embodiment of culinary creativity and plant-based goodness.
Ingredients
- 1 cup cooked quinoa
- 1 can chickpeas, drained
- 1/4 cup breadcrumbs
- 2 tbsp soy sauce
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 2 tbsp sesame oil
- 1/4 cup teriyaki sauce
Steps:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor, blend chickpeas until coarsely ground.
- In a large bowl, combine ground chickpeas, cooked quinoa, breadcrumbs, soy sauce, ginger, garlic, and scallions.
- Shape mixture into small balls and place on the prepared baking sheet.
- Bake for 20 minutes, until firm and lightly browned.
- Lower heat and add teriyaki sauce, ensuring meatballs are well coated.
- Serve hot, garnished with extra scallions if desired.
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